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Flemish Caudle


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Flemish caudle. Put a bit of water to boil. Take egg yolks beaten without the white, temper with white wine, thread into your water, and stir very well so that it does not curdle. Add some salt [and move it to] the back of the fire. Some add just a bit of verjuice.

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